If I had to pick one recipe that never fails to please, earns rave reviews, and rarely leaves leftovers, this is it.
The “Gourmet Sweet Potato Classic” has been a fixture on my family’s Thanksgiving table for years. We save our best dishes for the holiday, so that says a lot. I first tried this recipe about six years ago when a family friend brought it for Thanksgiving. I asked for the recipe right away and added it to my collection. Interestingly, the original version comes from AllRecipes rather than a handed-down family heirloom.
This dish sits somewhere between a side and a dessert, so I recommend serving a portion at both times during the meal. The fundamentals are simple: roast sweet potatoes until tender, peel and mash them to a smooth consistency, then fold in eggs, butter, sugar and cream for a rich, creamy base. Flavor with cinnamon and vanilla, then top everything with the star of the show: a generous pecan-cinnamon streusel. The crunchy streusel with chopped pecans is the finishing touch that elevates the whole dish.
This version is a welcome alternative to the classic marshmallow-topped sweet potato casserole. It scales easily to feed a crowd and can be prepared ahead of time — simply bake it when you’re ready to serve.
If you haven’t settled on a sweet potato side (or dessert) for Thanksgiving, consider making this. It’s a crowd-pleaser that often leaves the cook getting compliments all around. And if you already have a plan, you might still want to try this instead. Enjoy!
Gourmet Sweet Potato Classic
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- Author: Amanda
Yield: 6 to 8 servings
Description
Ultra-creamy mashed sweet potatoes flavored with cinnamon and vanilla, finished with a buttery pecan crumb topping. This dish works as a savory side or a sweet finish and can be made ahead and baked when needed. It scales easily to serve a crowd.
Ingredients
Scale
- 5 large sweet potatoes (about 4 pounds)
- 1/2 teaspoon kosher salt
- 1/2 stick (4 tablespoons) butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
Pecan Crumb Topping:
- 1 stick (8 tablespoons) butter, at room temperature
- 6 tablespoons (about 45 grams) all-purpose flour
- 1–1/2 cups (about 320 grams) light brown sugar
- 1 cup (about 113 grams) chopped pecans
Instructions
- Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with nonstick spray or butter.
- Rinse the sweet potatoes and prick them a few times with a fork. Bake for 45 minutes to 1 hour, until very tender. Cool slightly, then peel and mash the flesh until smooth.
- In a large bowl, whisk together the salt, melted butter, eggs, vanilla, cinnamon, and granulated sugar until combined. Stir in the sweet potatoes and heavy cream until smooth. Transfer the mixture to the prepared baking dish.
- To make the pecan crumb topping: combine the room-temperature butter, flour, brown sugar, and chopped pecans in a medium bowl. Use a pastry blender or your fingers to work the mixture into coarse crumbs. Sprinkle evenly over the sweet potato mixture.
- Bake 30 to 40 minutes, until the filling is hot and the topping is crisp and lightly browned.
Notes
Inspiration: the “Gourmet Sweet Potato Classic” recipe originally published on AllRecipes.
- Category: Holidays, Vegetable Sides